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Mix the yeast with a teaspoon of sugar, 3 tablespoons of warm milk and a little flour until it becomes a mayonnaise that is left to rise for 15 minutes.
Beat the eggs with the salt powder well, add the sugar and the vanilla sugar and continue beating until the sugar dissolves.
Grate the peel of a lemon and add it to the warm milk.
Add the milk over the beaten eggs, add half of the flour, then the mayonnaise and melted butter (not hot) and mix.
Then add the rest of the flour and knead well.
At the end, add the oil little by little and knead well until it comes off the bowl and results in an elastic dough.
Leave to rise for about 60-75 minutes.
Spread the dough on a plate sprinkled with flour in a sheet about 1.5 cm thick and cut with a glass or cup of suitable size.
I made some braids and some rings.
I spread a sheet of baking paper, sprinkled it with flour and left the donuts to rise for 30 minutes.
Heat the oil in a cauldron (overheat) and put the donuts, after they have swelled a little, return immediately to the other side, let them brown and turn again until they are evenly browned on both sides. .
Remove on paper towels to remove excess oil.
I served them simple, with powdered sugar and apricot jam.